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    Crab Stuffed Mushrooms

    List of Ingredients




    24 (about 1 1/4 lbs.) medium mushrooms
    5 TBS butter
    2 TBS minced green onion
    1 tsp. lemon juice
    1 C (8 oz) fresh crab meat
    1/2 C soft bread crumbs (about 1 slice firm white bread, whirled in blender)
    1 beaten egg
    1/2 tsp. dill
    3/4 C shredded jack cheese
    1/4 C. dry white wine


    Recipe



    Remove and finely chop mushroom stems. Melt 2 TBS butter over medium heat. Add stems and onion, cooking until onion is limp. Remove from heat. Stir in next 5 ingredients,
    plus 1/4 C of the cheese, until well blended.
    Melt remaining 3 TBS butter in 9x13 baking pan. Turn mushroom in butter to coat. Place mushrooms in pan, cavity up. Evenly mound filling in each, pressing it in firmly. (At this point, you may cover and refrigerate until the next day.)
    To bake, sprinkle with remaining cheese and pour wine into pan. Bake, uncovered @400º for 15 to 20 minutes, or until hot. Serve hot, with lemon wedges to squeeze.


 

 

 

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